Chicken With Pomegranate

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Fryer chicken - cut up- (up to 3)
5 tablespoons	75ml	Shortening
1/2 teaspoon	2.5ml	Poultry seasoning
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 teaspoon	5ml	Onion - finely chopped (large)
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Tomato sauce
2 cups	292g / 10oz	Walnuts - finely chopped
3 1/2 cups	829ml	Water
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
2 tablespoons	30ml	Lemon juice
1 cup	237ml	Fresh pomegranate juice
		OR 2 to 3 tbsp. Syrup (available in
		Greek or armenian
		Specialty stores)
1 tablespoon	15ml	Sugar

Recipe Instructions

Wash and prepare the chicken for frying. saute the chicken with poultry seasoning and salt and pepper in shortening until Tight brown on all sides, or bake chicken in 350F oven for 45 minutes. Set it aside. saute the onions in the butter until golden brown.

Add tomato sauce and saute for a few minutes. Add walnuts and saute over a medium fire for about 5 minutes. Stir constantly and be careful not to bum the walnuts. Add water, salt, cinnamon, lemon juice, and pomegranate juice. Cover and let cook on a low fire for about 35 minutes. Taste the sauce, and if you find it a little sour; add sugar. Arrange the chicken over the sauce.

Cover and let simmer for 20 to 25 minutes.

Serve with rice.

Note: In the Middle East, this is perhaps the favorite dish using pomegranates. Wild duck can be substituted for the chicken. So can beef; cut beef in 1-inch cubes and don't use poultry seasoning.

Source:
Arizona Magazine 10/94

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